Smoked Portabella Mushrooms And Tomatoes Recipes

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GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

SMOKED PORTABELLA MUSHROOMS AND TOMATOES



Smoked Portabella Mushrooms and Tomatoes image

These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.

Yield Makes 6 smoked portabellas and 3/4 pound tomatoes

Number Of Ingredients 4

6 medium portabella mushrooms (about 1 1/2 pounds total)
1 pound plum tomatoes
stove-top smoker/cooker
3 tablespoons fine wood chips such as hickory or oak

Steps:

  • Cut out and discard mushroom stems and halve tomatoes lengthwise. Arrange mushrooms, gill sides down, and tomatoes, cut sides up, on rack of smoker.
  • Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.
  • Smoke mushrooms and tomatoes, covered, over moderate heat 30 minutes. Remove smoker from heat. Let mushrooms and tomatoes stand, covered, 30 minutes.

STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS



Stove Top Smoker Marinated Portabella Mushrooms image

For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.

Provided by TxGriffLover

Categories     Vegetable

Time P3DT20m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 11

4 portabella mushrooms
3 tablespoons hickory chips
1/2 cup water
1/2 cup cider vinegar
1/2 cup barley malt syrup
1/4 cup extra virgin olive oil
1 tablespoon fresh crushed garlic
2 teaspoons oregano
2 teaspoons tarragon
1 teaspoon rosemary
3/4 teaspoon salt

Steps:

  • In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
  • Remove from heat and keep the lid closed for 20 minutes.
  • While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
  • Put the smoked mushrooms in the marinade, cover and refrigerate for three days.

Nutrition Facts : Calories 154, Fat 13.8, SaturatedFat 1.9, Sodium 444.4, Carbohydrate 5.8, Fiber 1.5, Sugar 1.7, Protein 2.5

PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA



Portabella Mushroom and Dried Tomato Bruschetta image

Categories     Mushroom     Tomato     Appetizer     Vegetarian     Quick & Easy     Spring     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 7

1/4 cup dried tomatoes
1 cup water
1 teaspoon balsamic vinegar
2 portabella mushroom caps (about 3/4 pound)
2 garlic cloves
3 tablespoons olive oil
2 slices crusty Italian bread

Steps:

  • In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
  • Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
  • Toast bread and spread with tomato purée. Top purée with mushrooms.

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA



Grilled Portabella Mushrooms With Tomatoes and Fresh Mozzarella image

I fixed this dish along with a grilled lamb shoulder with verde salsa. (I will get that recipe on later). This is yet another Giada recipe. It is very easy and always a big hit.

Provided by Gone Fishin

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil, plus extra
olive oil, for greasing grill pan
4 large portabella mushrooms, stemmed (about 5 inches in diameter)
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil, plus extra
extra virgin olive oil, for drizzling
2 garlic cloves, minced
3 medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaf

Steps:

  • Prepare the barbecue (medium-high heat).
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
  • Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Nutrition Facts : Calories 390.5, Fat 33.3, SaturatedFat 10.3, Cholesterol 44.8, Sodium 365.9, Carbohydrate 9.7, Fiber 2.5, Sugar 4.5, Protein 15.6

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